GERMAN COFFEE SPONGE CAKE

1
Ellen Bales

By
@Starwriter

I got this recipe from a dear friend who got it from a very old cookbook she found at a garage sale. It is a German recipe translated by Gertrude Berger Schmidt (1888-1960). The original doesn't call for frosting, but I have added a cream cheese frosting.
Photo: Lifestyle.yahoo.com

Rating:

★★★★★ 1 vote

Serves:
8-10
Prep:
15 Min
Cook:
25 Min

Ingredients

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  • 4
    egg yolks
  • 1 c
    sugar
  • 1/2 c
    karo syrup
  • 1/2 tsp
    salt
  • 1 1/2 c
    cake flour
  • 2 tsp
    baking powder
  • 1 tsp
    vanilla
  • 1/3 c
    cold coffee
  • 1 c
    ground pecans
  • 4
    egg whites

How to Make GERMAN COFFEE SPONGE CAKE

Step-by-Step

  1. In a large bowl, combine egg yolks, sugar and Karo. Beat well. Add salt, flour, baking powder, vanilla, and coffee. Beat well. Add nuts.
  2. In a separate bowl, beat egg whites until stiff peaks form and fold into batter.
  3. Pour batter into a greased and floured 9x13-inch pan or two 9-inch round cake pans. Bake in a preheated 350-degree oven for about 25 minutes, or until a wooden toothpick inserted near center comes out clean.
  4. Frost with Cream Cheese Frosting:

    8 oz. cream cheese, softened
    1/2 stick butter
    1 box powdered sugar
    2 tsp. vanilla extract
    1/3 cup chopped pecans

    Combine all ingredients, except nuts, and mix well. Frost the top of a 9x13-inch cake, or if making layers, frost between each layer, as well as top and sides. After frosting, sprinkle nuts over cake.

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About GERMAN COFFEE SPONGE CAKE

Course/Dish: Cakes
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #delicious, #simple




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